TWD: Fold Over Pear Torte

Fold Over Pear Torte

Cakelaw Laws of the Kitchen selected Fold-Over Pear Torte for us to bake this week. A creamy custard filling is packed with sweet, ripe pears, dried apricots, and a few nuts for crunch, then everything is folded into a flaky pie crust resulting in a really lovely autumn dessert.

The creamy custard filling reminded us of Mimi Jr.'s favorite dessert, Pear Pepper Pie, but the heat of the pepper was replace by tangy sweet apricots. Pears are another fall favorite at our house, for eating and baking, so we were excited to try a new pear recipe.  

Fold Over Pear Torte

Dorie Greenspan Baking from my home to yours 

One recipe good for almost everything pastry dough, chilled

Filling:

1/3 cup all-purpose (plain) flour

1/4 teaspoon baking powder

Pinch of salt

3 large, ripe but firm pears

Squirt of fresh lemon juice

Grated zest of 1/2 lemon

1/2 cup finely diced moist, plump dried apricots or moist, plump golden raisins

1/3 cup chopped walnuts

2 large eggs

1/2 cup sugar

1 tablespoon rum

2 teaspoons vanilla extract

1/2 teaspoon almond extract

2 tablespoons (~25g) unsalted butter, melted and cooled

1 cup heavy cream (I used light cooking cream)

confectioners (icing) sugar, for dusting

Prepare an 8 or 9 inch spring form pan with pastry dough:

Once the dough has chilled, roll it out between pieces of wax paper, into a 14 inch round. Place the rolled dough, still in between the paper or cling film, onto a baking tray, and refrigerate for 20 minutes:

Generously butter an 8or 9 inch round spring form pan. Take the dough out of the fridge, remove the top piece of paper or film, and turn the round of dough, bare side down, into the spring form pan. Remove the rest of the paper or film, then gently press the dough into the pan so that it is flat against the bottom. Next, press the sides of the dough up against the sides of the pan. Do this by turning the pan on its side and turn the pan as you press down the dough. The dough will pleat and may even crack. This is OK - just press the cracks together.

Once your pan is lined with dough, cover it and put it back in the fridge to chill while you make the filling and preheat the oven. Line a baking sheet big enough to hold your spring form pan with a piece of baking paper or a silicone mat.

Filling:

Whisk together the flour, baking powder and salt in a small bowl. Set aside.

Peel and core the pears, then cut them into 1/4 inch cubes. Put them in a medium bowl, and toss them with the lemon juice to prevent darkening. Stir in the zest, apricots (or raisins) and nuts:

Using a stand mixer fitted with a paddle attachment, or a hand mixer in a large bowl, beat the eggs and sugar together on medium-high speed until they thicken (~ 3 minutes). Reduce the mixer speed to low, and add the rum and extracts. Still with the mixer on low, add the dry ingredients, mixing only until incorporated. Last, add the melted butter, then the cream, mixing only until the batter is homogenous.

Remove the chilled dough in the pan from the fridge, and place it on the lined baking sheet. Spoon the fruit into the bottom of the pan, then pour over the batter, stopping when you have 1/2 to 1 inch of crust extending above the batter. Don't overfill the crust - you may have some batter left over. Using your fingertips, gently push the dough down over the filling in a ruffle towards the centre of the torte. Don't push the dough into the batter:

There should be space between the filling and the crust, as the filling will rise to fill the gap.

Put the torte in the preheated oven, and lower the oven temperature to 180 degrees Celsius/350 degrees Fahrenheit/ gas mark 4. Bake the torte for 60-70 minutes, or until the crust is browned and a knife inserted into the custard comes out clean. Check the torte after it has been baking for 40 minutes or so, and if the crust is getting too brown, cover the torte with a foil tent for the remainder of the baking time.

Remove the baked torte from the oven, and allow it to cool completely in the pan on a wire rack.

Just before serving, run a knife around the outside of the torte to ensure it hasn't stuck to the pan, then remove the sides of the pan: dust with powdered sugar. 

printable recipe

To see what the other TWD  bakers thought visit our blog roll.

TWD: Rosy Poached Pear and Pistachio Tart

 Lauren of  I'll Eat You-  selected Rosy Poached Pear and Pistachio Tart. This is a beautiful tart full of rich autumn colors. The deep rosy pears were just right on top of  the light colored pastry cream, sprinkled with caramelized pistachio nuts and finished with a drizzle of a the deep red reduction of the poaching liquid. The sweet buttery crust was the perfect crunch under the smooth pastry cream and tender pears. Dorie says the reduction sauce is option, but I disagree- it is a must for this tart. On the other hand, although I loved the caramelized pistachio nuts as a snack, I didn't think they did too much for the tart, other than being a garnish.

This delicious tart was easy to make since all of the parts could be prepared well ahead of time leaving the final assembly the only step prior to serving. I would I make it again, but I would  use almonds in place of pistachios in the pastry cream, because the pistachios flavor was over powered by the almond extract and I always have almonds on hand.

 Rosy Pear Tart
Baking, From my home to yours, by Dorie Greenspan

Ingredients:

For the Pastry Cream:
2/3 c shelled pistachios
7 Tablespoons sugar
1 1/3 cups whole milk
4 large egg yolks
3 Tablespoons cornstarch, sifted
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons cold unsalted butter, cut into 4 pieces
1/4 cup sour cream, if you do not strain nuts from pastry cream

For the Poached Pears:
3 cups fruity red wine (shiraz, syrah, zinfandel)
zest of one orange, cut into long strips
zest on one lemon, cut into long strips
3/4 cup sugar
5 ripe but firm medium pears
small lemon wedge

For the Caramelized pistachios:
3 tablespoons sugar
2 tablespoons water
1/2 c shelled pistachios

For the Sauce (optional)
poaching syrup from pears
2 tablespoons honey

1 9 inch tart shell made with Sweet Tart Dough (or any pastry) fully baked
 
To Make the Pastry Cream:
Put the pistachios and 3 tablespoons of sugar in a food processor and process until the nuts are finely ground, about one minute. Turn the nuts into a medium heavy bottom saucepan, add the milk, and bring to a boil.  While the milk is heating, whisk together the remaining 4 tablespoons of sugar,
the yolks and the cornstarch in a bowl. When well blended, whisk in the vanilla and almond extracts. Whisking constantly, drizzle in one quarter of the hot milk to temper, or warm the yolks so they don't cook. Add the remaining milk in a steady stream. Pour mixture back into the saucepan, put the pan on medium heat, and, whisking energetically, bring to a boil. Boil, whisking, for 1 minute, then remove the pan from the heat.

You can scrape the pastry cream into a clean bowl, in which case it won't be smooth, or if you want smooth cream, press the cream through a strainer, leaving the nuts behind; I usually leave the nuts in. Piece by piece, stir the butter into the pastry cream.  Scrape the cream into a container, press apiece of plastic wrap directly against the cream's surface, cover and refrigerate for at lest 4 hours, up to 4 days.

To Poach the Pears:
Put the wine, citrus zests and sugar into a large narrow pot, one that will hold the pears snugly, and bring to a boil.
Peel the pears and immediately rub them with lemon to keep them from darkening. Reduce the heat under the pot so that the wine simmers gently and lower the pears into the pot. Cut a circle of parchment or wax paper to fit inside the pot and press the paper against the tops of the pears, Partially cover the pot and simmer, turning the pears if needed so they are evenly colored by the poaching liquid, for about 30 minutes or until tender. test the pears by poking them with the point of a paring knife. Remove pan from the heat.  Transfer the pears to a heat proof bowl and pour over the poaching syrup; cool to room temperature. These can be covered and kept in the refrigerator of up to
3 days.

To Caramelize the Pistachios:
Place a piece of parchment or a silicone mat on the counter near your stove. Put the sugar and water in a small non stick skillet or saucepan over medium high heat and stir with a wooden spoon to dissolve the sugar. Bring to a boil and cook without stirring until the sugar has reached an amber colored caramel. Add the nuts and stir without p until the sugar becomes a dark caramel color and
coats the nuts. Turn the nuts onto the parchment or baking mat and spread as best you can.  When the nuts are cool, chop them coarsely. Keep in a cool dry place till needed.

To Make the Optional Sauce
30 minutes before assembling the tart, remove pears from the poaching syrup. Put the syrup in a saucepan and bring to a boil. Add the honey and boil until the syrup is thick enough to coat a metal spoon. Pour into a container and chill until needed.

To Assemble the Tart
Cut the pears lengthwise in half, scoop out the cores and trim the stems and center veins as needed. Place pears cut side down on a triple thickness of paper towels. Cover with another triple thickness of paper towels and pat dry. Leave them between the paper towels until the excess liquid is absorbed, changing paper towels if needed. When the pears are dry, cut each pear lengthwise into 4 to 6 slices.  If you did not strain the nuts from the pastry cream, mix in 1/4 cup of sour cream to thin it a little. Spread the pastry cream in the baked tart shell (you may have some left over). Top the pastry cream with the pear slices, arranging in slightly overlapping concentric circles. Scatter the caramelized pistachios over the tart and serve with wine sauce, if desired. The tart can be covered and
kept in the refrigerator for up to 4 hours.